Can ramstek mean more than one cut?

Check the confidence note below; low confidence or multi-cut rows are flagged when present.

How do you order steak doneness in Panama?

In Panama, medium rare is called "Término Medio". Rare is "Término Rojo" and well done is "Bien Cocido".

What should I ask for at a butcher in Panama?

Ask for "New York cortado grueso, en un solo trozo" when looking for ramstek in Panama.

loin primal · Bosnia & Herzegovina

ramstek

Q: What is ramstek in Panama?

ramstek is the Bosnia & Herzegovina retail name for the striploin (strip steak), which sits on the loin primal. In Panama, the same cut is most often labeled new york.

Q: What is ramstek called in Panama?

Look for new york—mapped to Striploin (striploin (strip steak)).

Q: What primal is ramstek from?

Striploin is on the loin primal (longissimus dorsi (short loin)).

In Panama, this cut is new york.

Close match · Confidence 0.85

Fig. 1 · longissimus dorsi (short loin) · loin primal

About this cut

Leaner than ribeye; the classic strip steak muscle running along the short loin.

Primalloin

Locationlongissimus dorsi (short loin)

In Panamanew york

What is this cut →Global guide →

How to order steak doneness

Bosnia & Herzegovina → Panama

rare	Krvavo	→	Término Rojo	48–55°C
medium rare	Slabije pečeno	→	Término Medio	55–60°C
medium	Srednje pečeno	→	Tres Cuartos	60–65°C
well done	Reš pečeno	→	Bien Cocido	70–100°C

Doneness terminology varies by country and restaurant. When unsure, describe what you want — e.g., “warm red center” — rather than relying on the name alone.

Detailed explanation

“ramstek” in Bosnia & Herzegovina maps to canonical striploin (loin: longissimus dorsi (short loin)). In Panama, look for labels such as new york. Leaner than ribeye; the classic strip steak muscle running along the short loin.